A friend and I are going in on a half beef and I was tasked with working with the processor on the cut list. I prefer steak cuts while she prefers more roast cuts. Anyway, my question refers to Picanha roast/steaks.
I've broken the cut list down by primals and would like to know where the Picanha roast should be. Depending on where I've read, I've seen it listed as a sirloin cap from the sirloin primal or a rump cap from the round primal. My thought was that it belongs with the round primal, but after so many different names for the cut, I'm getting more confused.
Bad Hat BBQ - I know a lot about meat and the different cuts Hahaha!
One of my local grocery stores will have "sirloin" on sale every other month and they will cut the cap (picanha) off for me so I typically order 8-10 at a time. I also sometime but whole sirloin and slow roast it as you would a prime rib. Super tender and beefy and $5 per pound
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